GASTRONOMY AND CULINARY ARTS

Articles

Özet Tablo

Özet Tablo

	2022	2023	2024	2025	2026	2027	2028
PG1.1.2. Number of publications in national peer-reviewed journals per faculty member	0.6	0.6	0.2	0.8
PG.G1.1.3. Number of publications in SCI, SCI-Expanded, SSCI, and AHCI indexed journals per faculty member		0.4	1.8	1.2
Number of publications in other international indexed journals per faculty member	0.2

2025

→	Parlak Özer Z, Balaman U. An Investigation into Student Dietitians’ Professional Development through Video-Mediated Communication Training on Patient Counselling. Health Commun. 2025 Apr;40(4):574-584. (SSCI, Q1) DOI: 10.1080/10410236.2024.2355440
→	Özdemir, S., & Baltaci, F. (2025). Comparative determination of factors affecting attitude level towards healthy nutrition. Scientific Reports, 15(1), 5026. (SCIE, Q1) DOI: 10.1038/s41598-024-80128-4
→	Karslıoğlu, B. (2025). Effect of Grape Pomace on Oxidative and Microbial Quality of Chill-Stored Beef Model Systems. LWT- Food Science and Technology, 231, 118344. (SCIE, Q1) DOI: 10.1016/j.lwt.2025.118344
→	Karslıoğlu, B., & Kolsarıcı, N. (2025). The impact of fat contents and different cooking processes on the potential health concerns of polycyclic aromatic hydrocarbons in chicken doner kebabs. Polycyclic Aromatic Compounds, 45(4), 645-664. (SCIE, Q2) DOI: 10.1080/10406638.2024.2415353
→	Baltacı, D. Ç., Durmaz, Y., & Baltacı, F. (2025). The mediating role of attitudes in the effect of human and environment-centered value orientation on green cosmetic product purchasing behavior: comparison of different countries. Environment, Development and Sustainability, 1-24. (SCIE, Q2) DOI: 10.1007/s10668-025-06173-9
→	Karslıoğlu, B., Soncu, E. D., Kızıldoğan, T., Gezer, D., & Almaci, S. S. (2025). Impact of Calcium Lactate Concentration and Holding Time on Caviar-like Chicken Broth Hydrogel Beads. Molecules, 30(19), 3926. (SCIE, Q2) DOI: 10.3390/molecules30193926
→	Ayhanci, N. N., Parlak Özer, Z., & Atay, K. (2025). Complications of enteral tube-fed patients at home. Clin Sci Nutr., 7(1), 1-12. (TR Index) DOI: 10.62210/ClinSciNutr.2024.91
→	Özdemir, S., Özer, Z. P., Türkoğlu, M., & Kin, Ö. K. (2025). Determination of obesity prejudice levels of health workers working in Gaziantep province public hospitals institution. Journal of Health Sciences and Medicine, 8(3), 469-475. (TR Index) DOI: 10.32322/jhsm.1649282
→	Ayhanci, N. N., & Özer, Z. P. (2025). Evaluation of Nutritional Approaches in Fibromyalgia. TOGU Journal of Health Sciences, 5(3), 326-341. (TR Index) DOI: 10.52369/togusagbilderg.1595349
→	Ustaoğlu, T., Özer, Z. P., Ozturk, H. I., & Berk, İ. (2025). Post Traumatic Stress Disorder and Food Preferences: Earthquake Disaster of The Century. Gümüşhane University Journal of Health Sciences, 14(2), 439-449. (TR Index) DOI: 10.37989/gumussagbil.1559606
→	Karslıoğlu, B. (2025). Evaluation of Basic Taste and Odor Recognition Performance of Trainee Sensory Assessors. Turkish Journal of Agriculture-Food Science and Technology, 13(10), 3053-3061. (TR Index) DOI: 10.24925/turjaf.v13i10.3053-3061.8132
→	Karslıoğlu, B., Soncu, E. D., Meşhur, İ., Baştemir, A. Ü., & Aktaş, A. (2025). Effect of Amaranth and Corn Flour Ratios in Batter and Breader on the Physicochemical and Technological Properties of Gluten‐Free Turkey Nuggets. Journal of Food Science, 90(11), e70667. (SCIE, Q2) DOI: 10.1111/1750-3841.70667

2024

→	Akıcı, Ş.Y., Bankoğlu Yola, B., Karslıoğlu, B., Polat, İ., Atar, N., & Yola, M.L. (2024). Fenpicoxamid-Imprinted Surface Plasmon Resonance (SPR) Sensor Based on Sulfur-Doped Graphitic Carbon Nitride and Its Application to Rice Samples. Micromachines, 15(1), 6. (SCIE, Q1)
→	Özdemir, N., Karslıoğlu, B., Bankoğlu Yola, B., Atar, N., & Yola, M.L. (2024). A Novel Molecularly Imprinted Quartz Crystal Microbalance Sensor Based on Erbium Molybdate Incorporating Sulfur-Doped Graphitic Carbon Nitride for Dimethoate Determination in Apple Juice Samples. Foods, 13(5), 810. (SCIE, Q1)
→	Karslıoğlu, B., Soncu, E.D., Nekoyu, B., Karakuş, E., Bekdemir, G., & Şahin, B. (2024). From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production. Foods, 13(14), 2218. (SCIE, Q1)
→	Karslıoğlu, B., Bankoğlu Yola, B., Polat, İ., Alkan, H.Y., & Yola, M.L. (2024). Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes. Foods, 13(18), 2927. (SCIE, Q1)
→	Baltaci, F., Başer, M. Y., & Çelik, M. (2024). Attitude towards service robots in tourism and hospitality services settings—The effect of multidimensional anthropomorphism and technology readiness. International Journal of Tourism Research, 26(4), e2685. (SSCI, Q1)
→	Baltaci, D. Ç., Durmaz, Y., & Baltaci, F. (2024). The relationships between the multidimensional planned behavior model, green brand awareness, green marketing activities, and purchase intention. Brain and Behavior, 14(6), e3584. (SCIE, Q2)
→	Keceli, T.M., Harp Celik, F., & Koseoglu, O. (2024). Effect of Growing Regions on Discrimination of Turkish-Style Black Table Olives from Gemlik Cultivar. Journal of Oleo Science, 73(3), 321-331. (SCIE, Q3)
→	Keceli, T.M., & Harp Celik, F. (2024). Discrimination of Turkish Gemlik virgin olive oils by growing regions and environmental conditions. Journal of the American Oil Chemists’ Society. (SCIE, Q3)
→	Baltacı, F. (2024). COVID-19: Changing perspectives of international second home tourists towards recreational activities in Türkiye. PODIUM Sport, Leisure and Tourism Review, 13(1), 83-111. (ESCI, Q4)
→	Çıkmaz, G., Baltacı, F., & Kanuşağı, İ. (2024). The Moderating Role of Technological Readiness in the Effect of Digital Service Delivery on Touristic Experience in Aviation. Journal of Yasar University, 19(73), 1-22. (ULAKBIM TR Index)

2023

→	Karslıoğlu B., Kolsarıcı N. (2023). The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs. Polycyclic Aromatic Compounds. https://doi.org/10.1080/10406638.2022.2067879. (SCI-Q2)
→	Yıldırım M. İ., Bölükbaşı Ö.S., Parlak Özer Z., Polat İ., Atar N., & Yola M.L. (2023). Phenylalanine-Imprinted Electrochemical Sensor Based on WS2 Nanoflowers on N,B-Doped Graphene and Its Application to Rice Samples. Industrial & Engineering Chemistry Research, 62(11), 4587. (SCI-Q2)
→	Parlak Özer Z, Ustaoğlu T. (2023). Nutrition support team can reduce nutritional product expense: an implementation in a neurology intensive care unit. Clinical Science of Nutrition. DOI: 10.5152/ClinSciNutr.2023.22048. (EBSCO, TR Index)
→	Baltacı F., Yıldız A. (2023). Determining the Perspectives of Restaurant Managers Towards the Ghost Kitchen Venture: A Qualitative Application in Gaziantep Province. Gaziantep University Journal of Social Sciences, 22(1), 1162-1179. Doi: 10.21547/jss.1190251. (TR Index)
→	Adıyan N. N., & Parlak Özer Z. (2023). Effectiveness of Ketogenic Diets in the Treatment of Obesity. ERU Journal of Faculty of Health Sciences, 10(1), 45-55. (TR Index / Turkey Citation Index)

2022

→	Baltacı F., Kurar İ. (2022). Covid-19: Determining The Changing Motivations Of International Second Home Tourists In Coastal Turkey. Journal Of The Geographical Institute Jovan Cvijic SASA, 72(2), 175-189. Doi: 10.2298/IJGI2202175B. (Web of Science)
→	Baltacı F., Güçlü C. (2022). Covid-19: An Investigation Of Factors Affecting Tourists’ International Travel Tendencies Within The Framework Of Planned Behavior Theory. Journal of Gastronomy Hospitality and Travel (JOGHAT), 5(4), 1747-1759. Doi: 10.33083/joghat.2022.233. (TR Index)
→	Baltacı F., Çıkmaz G. (2022). Determining Oleo-Tourist Experiences through Content Analysis: A Qualitative Research via Big Data. Journal of Tourism and Gastronomy Studies, 10(4), 3751-3773. Doi: 10.21325/jotags.2022.1166. (TR Index)
→	Karslıoğlu B. (2022). Formation Mechanisms and Mitigation Approaches of Polycyclic Aromatic Hydrocarbons in Meat and Meat Products. Gıda / The Journal of Food. Doi: 10.15237/Gida.Gd22045. (TR Index)